Porterhouse Steak and Butter-braised Brussels Sprouts

Ingredients

2 Porterhouse steaks (about 300 g each)
1 1/2 Tbs olive oil
3/4 cup (185mL) dry red wine
1/2 cup (125mL) beef stock
90 g cold butter, chopped, divided
600 g Brussels sprouts, halved, outer leaves removed
Multigrain sourdough bread, to serve

Method

Season steaks generously with salt and black pepper. Heat a large frying pan over high heat. Add oil, then add steaks and cook for 3 minutes each side or until browned on both sides and internal temperature is 50 C for medium-rare doneness. Transfer steaks to carving board to rest.

Return pan to medium-high heat. Add wine and simmer for 2 minutes or until reduced by half. Add stock and bring to a simmer. Cook for 4 minutes or until reduced by half. Remove pan from heat and whisk in 30 grams of the butter, a few cubes at a time, to blend. Season sauce with salt and pepper.

Meanwhile, in another large frying pan over medium heat, add Brussels sprouts, remaining 60 grams butter and 1/4 cup (60mL) water. Bring to a simmer. Cover and cook, stirring occasionally, for 5 minutes or until water has evaporated and Brussels sprouts are crisp-tender. Uncover and cook, tossing occasionally, for 5 minutes or until golden brown and tender. Season with salt and pepper.

Divide Brussels sprouts among 4 plates. Slice steaks against the grain and place alongside Brussels sprouts. Drizzle with pan sauce and serve with the bread.

Credits: Coles

Photo Credits: Coles